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ThesisItem Open Access Development, Standardization and Preservation of jaggery and its product from sugarcane juice by using herbal clarifying agent(SARDAR VALLABHBHAI PATEL UNIVERSITY OF AGRICULTURE AND TECHNOLOGY, MEERUT- 250110 (U.P.),, 2020-12) Kavindra Singh; Dr. Suresh ChandraABSTRACT Name : Kavindra Singh I.D. No. : 1462/17 Semester and year : 1st September 2017 of Admission Degree : Doctorate of philosophy Major : Agricultural Engineering (Process and Food Engineering) Department : Agricultural Engineering Degree awarding : Sardar Vallabhbhai Patel University of Agriculture University and Technology, Meerut (U.P.) Thesis title : Development, Standardization and Preservation of jaggery and its product from sugarcane juice by using herbal clarifying agent Name of Advisor : Dr. Suresh Chandra In India, jaggery, brown sugar and khandsari are popular products among the rural masses as a traditional sweetener. The jaggery is rich in sugar, minerals and molasses. It is available in the market mainly in three different form like, solid jaggery, granular jaggery and liquid jiggery. In India, approximately 80 per cent of jaggery prepared is solid jaggery and remaining 20 % includes liquid and granular jaggery. Jaggery preparation is broadly divided in to three stages such as, harvesting of sugarcane, extraction of juice and boiling of juice. A clarification technique is adopted for the separation of the non-sugar substances from the juice. The mucilages of Shukhlai, bhindi plant, semal and bhindi fruits was used as herbal clarificants. Mucilage of wild bhindi (Shukhlai) is commonly used as an herbal clarificant. The Shukhlai extract gives better clarification of juice, resulting in a jaggery having better luster and attractive colour. Vegetable clarificants like Shukhlai, bhindi plant and Semal were better than the chemical compounds. The mucilaginous extract of Shukhlai, bhindi plant and semal can be obtained by pounding the stem and roots in water and rupturing thoroughly. The addition of clarificants varied with the quantity and used as clarificants. A pesticide is "any substance or mixture of substances intended for preventing, destroying, repelling, or mitigating any pest" The selected (eight) pesticide were highly used in particular selected region of sugarcane. QuEChERS method was developed for pesticide residue analysis. Observation of pesticide residue was conducted twice, at first time selected sample of sugarcane juice chlorantraniliprole traces was detected but mot measured, therefore second time pesticide residue analysis was carried, but not found the particular chemicals in the sugarcane juice sample. Jaggery storage conditions at producer/farmer level are very poor as it is stored in godowns, household storage, and cheap storage systems where hygienic conditions are not strictly maintained, which attracts several pathogenic and non-pathogenic microorganisms. These contaminating microorganisms can cause adverse effect on human health as well as on overall appearance of the jaggery. Storage quality of jaggery was evaluated for fresh condition as well as stored samples after 30, 60 and 90 days. The sample of jaggery was packed in Air tight Glass jar, PET jar, stainless steel Jar and Earthen Pot and stored at room temperature. On the global market with tighter gross margins the focus on the product cost have increased. Product cost is a vital part of a company or manufacturing unit cost base. During the product development process early stage there is no often a lack of established method and processes for calculation of the product cost. (Suresh Chandra) (Kavindra Singh) Advisor AuthorThesisItem Open Access Development of Mixed Fruits Wine and Quality Evaluation During Storage.(SARDAR VALLABHBHAI PATEL UNIVERSITY OF AGRICULTURE AND TECHNOLOGY, MEERUT- 250110 (U.P.),, 2021) VIKRANT KUMAR; Dr. Jaivir SinghABSTRACT Title of Thesis Developmeent of mixed fruits wine and quality evaluation during storage. Name of Degree Holder and I.d. No Vikrant Kumar (3693/18) Title of Degree Ph.D. Agri. Engg. (Process & Food Engineering) Name of Advisor Dr. Jaivir Singh Degree Awarding University S.V.P.U.A. & T. Modipuram Meerut Awarded Degree in Year 2021 Major Subject Process & Food Engineering Total Number of Pages in Thesis 137 + Appendix Number of Words in the Abstract 343 In the case of fruits, India is one of the largest producers in the world. Fruits are encompassed by the most important foods of mankind as they are not only nutritive but are also indispensable for the maintenance of health. Grapes are known to be the most commonly used raw material for the production of wine. Winemaking is one of the most ancient technologies and is now one of the most commercially prosperous biotechnological processes. Wine making was perhaps the oldest innovations and is presently quite possibly the most economically prosperous biotechnological measures. Wines were regular utilization characterized as a result of the typical alcoholic aging of the juice of sound ready grapes. Wine is an alcoholic beverage produced from juices of variety of fruits by fermentative action of microorganisms either spontaneously or seeding with a particular strain mainly of yeast species to adopt a particular quality of wine. Wine is one of the most recognizable high value added products from fruits. The juice was extracted by homogenizing the pulp mixer after washing the fruits. The mixture of fruits pulp containing low sugar and thus sugar level was adjusted from 25 oBrix by using sugar solution. The pH level of mixture ws adjusted at 4. The juices were yeasting by Saccharomyces cerevisiae with two levels such as 1 % & 0.5 %. The complete mixture will be hold 30 days for fermentation at room temperature. The wine was racking pasteurization (60 oC, 3 min.) and bottling after fermentation process. The Specific Gravity, Density and Alcohol content of mixed fruit wine showed an increasing trend for all the treatments, while pH content and TSS of mixed fruit wine showed an decreasing trend for all the treatments with fermentation period up to 0, 10, 20 and 30 days. The study revealed that specific gravity of the samples having yeast concentration of 1%. The ANOVA of steady revealed that the specific gravity, density, pH content, TSS and Alcohol content of mixed fruit wine was found to be significant at p ≤ 0.05 level of significance. VIKRANT KUMAR Dr. JAIVIR SINGH Author AdvisorThesisItem Open Access DEVELOPMENT OF READY TO EAT (RTE) PRE-COOKED CORN GRITS AND THEIR QUALITY EVALUATION(SARDAR VALLABHBHAI PATEL UNIVERSITY OF AGRICULTURE AND TECHNOLOGY, MEERUT- 250110 (U.P.),, 2022-07) KAPIL KUMAR; Dr. Jaivir SinghABSTRACT Name : Kapil Kumar ID. No. : PG/A- 4931/19 Admission : 2019-20 Degree : Ph.D Major : Agril. Engg. (Process and Food Engineering) Department : Agricultural Engineering Name of advisor : Dr. Jaivir Singh Thesis Title : “Development of ready to eat (RTE) pre-cooked corn grits and their quality evaluation”. The present study was undertaken to develop ready-to eat (RTE) pre-cooked corn kernels grits and their quality analysis. The proximate composition (moisture, protein, fat, fiber, ash, pH etc); hydration characterises, sand roasting characteristics and milling characteristics, quality and yield of corn grits was also analysed. The steps involved cleaning, moisture pre-conditioning, dry conduction heating (sand roasting) and grinding of roasted corn kernels. The effect of these treatments on hardness, alkali spreading value (ASV), hydration behaviour, physico-chemical, milling, granular morphology properties and specific power consumption (SPC) were studied. The hydration characteristics and the development of stress cracks on the corn kernel was also studied by soaking corn kernels in excess water at temperature ranging from 30 to 90°C for 1 to 1440 min. The pre-conditioned corn kernels were roasted at varying roasting process variables viz., moisture content ranging from 14-22%, sand temperature ranging from 160-200°C and roasting time from 30-150 s. The response considered includes hardness. A central composite rotatable design (CCRD) was used to conduct the experiments. A response surface methodology (RSM) was used to analyze and predict the optimum conditions for corn roasting to get maximum hardness. From the results optimum parameters were found as moisture content 19.97 - 176 - (% db), sand temperature 191.89°C and roasting time 103 s, the hardness 7.6 kg and gelatinization alkali score was 7. The maximum grits yield (86.6%) and SPC (0.028 kWh/kg) were found at lower rpm 1648. Although, a significant variation was found in grinding constants with the different mill speed (rpm) and varying sand roasting temperature. Bulk density decreased from 537.86±6.3 to 484.49±5.3 kg/m3 with increase in roasting temperature from 160ºC to 200ºC. The proximate composition (moisture, protein, fat, fiber, ash, carbohydrate and energy) was found in the sand roasted corn kernels grits at 191.89°C roasting temperature and sand roasting time 1.73 minute ranged 11.6±0.15 %, 7.3±0.02 %, 3.9±0.08 %, 0.5±0.01 %, 0.4±0.03 %, 76.3±0.05% and 369.5±0.12 kcal respectively. This study also indicate that corn kernels grits prepared by using dry conduction heating (sand roasting) was nutritionally superior than native (non-roasted) sample with having good keeping quality. (Jaivir Singh) Advisor (Kapil Kumar) Author/ Ph.D. ScholarThesisItem Open Access DEVELOPMENT OF CEREAL BASED VALUE ADDED PRODUCTS USING DRUMSTICK (MORINGA OLEIFERA) & FLAXSEED AND THEIR QUALITY ASSESSMENT(SARDAR VALLABHBHAI PATEL UNIVERSITY OF AGRICULTURE AND TECHNOLOGY, MEERUT- 250110 (U.P.),, 2022-08) DEEPIKA CHANDRA; Dr. Suresh ChandraName : Deepika Chandra Id. No. : PG-4930 Semester & year of admission: Ith Semester, 2019-20 Degree : Ph.D. Major : Agril. Engg. (Process and Food Engineering) Minor : Agriculture Biotechnology Department : Agricultural Engineering Name of advisor : Dr. Suresh Chandra Thesis title : “Development of cereal based value added products using Drumstick (Moringa oleifera) & Flaxseed and their quality assessment”. ABSTRACT The present investigation was undertaken to develop nutritious cookies and energy granola bar from the composite flours. The products were evaluated using functional, physical, physic-chemical, textural and sensorial properties The cookies were analyzed just after preparation and during storage of 0, 30, 60 and 90 days under ambient. During the preparation of composite flour, it absorbed the moisture from atmosphere due to their hygroscopicity properties. Proximate analysis of the composite flours was varied from, moisture content 7.939 to 8.376%, protein content 11.76 to 13.94%, fat content 2.77 to 6.93 %, crude fibre 4.14 to 6.65%, ash content 1.217 to 2.721%, pH 6.45 to 7.17, carbohydrate 63.929 to 74.737%, optical density 0.085 to 0.444 due to nutritional composition. In case of colour analysis of flour the L* value (lightness) was observed highest (84.28) in T0 control flour and lowest (70.35) in T5 flour, the a* value (redness) was observed highest (1.71) in T0 control flour and lowest (-2.66) in T5 flour while the b* value (yellowness) was observed highest (19.82) in T4 composite flour and lowest (15.89) in T0 control flour and whiteness index was observed highest (31.14) in T0 flour and lowest (18.03) in T5 composite flour. During the analysis of physical parameters of composite flour cookies, the average diameter were showed lowest 4.09cm in (T0) cookies and highest 4.22cm in (T1) cookies just after preparation at 0 day. From the present study revealed that the cookies were found in irregular shape and size due to 307 manually preparation of cookies. The baking process was also affect the shape and size in baking oven because cookies was swell due to and escaping gases from dough matrix and then deflate. As per composition of flours in cookies among (T0 to T5), T2 had lowest moisture content 3.41 % under fresh condition (0 day) and highest 8.76% in (T5) cookies at 90 days. T1 showed lowest 1.40 per cent ash content and T5 highest 2.13 per cent in composite flour cookies. T1 cookies showed lowest 9.03% protein content and T3 highest 11.92 percent. The fat content in T5 cookies showed highest 11.97 per cent while lowest 9.72 percent in cookies (T2). The content of beta carotene in T1 cookies, showed highest 0.684mg and lowest 0.0.423mg in T5 cookies just after preparation (0 days) and after 90 days of storage. In case of granola bar the proximate analysis varied from moisture content (5.13-9.55%), ash (2.15-2.75%), protein (10.54-12.55%), fat (9.64-13.87%), fibre (1.65-2.87%), carbohydrate (60.81-69.85%). In mineral analysis the Zn and Fe were found in good amount. The L*, a* and b* values of the all composite flour cookies was varied with storage period under the room temperature. L* and a* index decreased with substitution level but b* index increased. During the storage period the microbial growth was detected for the stored samples due to the increment of the moisture. The bacteria grew easily but the increase value of the TPC and YMC is within the safe limit (105 cfu/g for bakery products). Our findings showed that on the basis of sensorial analysis the overall acceptability of composite flour cookies and granola bar was decreased with storage period but as per composition of flours in cookies and granola bar, the T3 composition in cookies and the T2 composition of bar had highest score and were more acceptable by the panel. The significant increase of protein, fiber and minerals was observed in the products, which are useful for health and useful in avoiding certain diseases and mall nutrition. (Suresh Chandra) (Deepika Chandra) Advisor AuthorThesisItem Open Access Developmeent of mixed fruits wine and quality evaluation during storage.(SARDAR VALLABHBHAI PATEL UNIVERSITY OF AGRICULTURE & TECHNOLOGY, MEERUT, 2022) KUMAR, VIKRANT; SINGH, Dr. JAIVIRIn the case of fruits, India is one of the largest producers in the world. Fruits are encompassed by the most important foods of mankind as they are not only nutritive but are also indispensable for the maintenance of health. Grapes are known to be the most commonly used raw material for the production of wine. Winemaking is one of the most ancient technologies and is now one of the most commercially prosperous biotechnological processes. Wine making was perhaps the oldest innovations and is presently quite possibly the most economically prosperous biotechnological measures. Wines were regular utilization characterized as a result of the typical alcoholic aging of the juice of sound ready grapes. Wine is an alcoholic beverage produced from juices of variety of fruits by fermentative action of microorganisms either spontaneously or seeding with a particular strain mainly of yeast species to adopt a particular quality of wine. Wine is one of the most recognizable high value added products from fruits. The juice was extracted by homogenizing the pulp mixer after washing the fruits. The mixture of fruits pulp containing low sugar and thus sugar level was adjusted from 25 oBrix by using sugar solution. The pH level of mixture ws adjusted at 4. The juices were yeasting by Saccharomyces cerevisiae with two levels such as 1 % & 0.5 %. The complete mixture will be hold 30 days for fermentation at room temperature. The wine was racking pasteurization (60 oC, 3 min.) and bottling after fermentation process. The Specific Gravity, Density and Alcohol content of mixed fruit wine showed an increasing trend for all the treatments, while pH content and TSS of mixed fruit wine showed an decreasing trend for all the treatments with fermentation period up to 0, 10, 20 and 30 days. The study revealed that specific gravity of the samples having yeast concentration of 1%. The ANOVA of steady revealed that the specific gravity, density, pH content, TSS and Alcohol content of mixed fruit wine was found to be significant at p ≤ 0.05 level of significance.ThesisItem Open Access Cassava is a starchy root vegetable and underground part of the cassava shrub, which has the Latin name Manihot esculenta,(SARDAR VALLABHBHAI PATEL UNIVERSITY OF AGRICULTURE & TECHNOLOGY, MEERUT, 2022) VERMA, RUCHI; NANAThesisItem Open Access “Development of cereal based value added products using Drumstick (Moringa oleifera) & Flaxseed and their quality assessment”.(SARDAR VALLABHBHAI PATEL UNIVERSITY OF AGRICULTURE & TECHNOLOGY, MEERUT, 2022) Chandra, Deepika; Chandra, Dr. SureshThe present investigation was undertaken to develop nutritious cookies and energy granola bar from the composite flours. The products were evaluated using functional, physical, physic-chemical, textural and sensorial properties The cookies were analyzed just after preparation and during storage of 0, 30, 60 and 90 days under ambient. During the preparation of composite flour, it absorbed the moisture from atmosphere due to their hygroscopicity properties. Proximate analysis of the composite flours was varied from, moisture content 7.939 to 8.376%, protein content 11.76 to 13.94%, fat content 2.77 to 6.93 %, crude fibre 4.14 to 6.65%, ash content 1.217 to 2.721%, pH 6.45 to 7.17, carbohydrate 63.929 to 74.737%, optical density 0.085 to 0.444 due to nutritional composition. In case of colour analysis of flour the L* value (lightness) was observed highest (84.28) in T0 control flour and lowest (70.35) in T5 flour, the a* value (redness) was observed highest (1.71) in T0 control flour and lowest (-2.66) in T5 flour while the b* value (yellowness) was observed highest (19.82) in T4 composite flour and lowest (15.89) in T0 control flour and whiteness index was observed highest (31.14) in T0 flour and lowest (18.03) in T5 composite flour. During the analysis of physical parameters of composite flour cookies, the average diameter were showed lowest 4.09cm in (T0) cookies and highest 4.22cm in (T1) cookies just after preparation at 0 day. From the present study revealed that the cookies were found in irregular shape and size due to manually preparation of cookies. The baking process was also affect the shape and size in baking oven because cookies was swell due to and escaping gases from dough matrix and then deflate. As per composition of flours in cookies among (T0 to T5), T2 had lowest moisture content 3.41 % under fresh condition (0 day) and highest 8.76% in (T5) cookies at 90 days. T1 showed lowest 1.40 per cent ash content and T5 highest 2.13 per cent in composite flour cookies. T1 cookies showed lowest 9.03% protein content and T3 highest 11.92 percent. The fat content in T5 cookies showed highest 11.97 per cent while lowest 9.72 percent in cookies (T2). The content of beta carotene in T1 cookies, showed highest 0.684mg and lowest 0.0.423mg in T5 cookies just after preparation (0 days) and after 90 days of storage. In case of granola bar the proximate analysis varied from moisture content (5.13-9.55%), ash (2.15-2.75%), protein (10.54-12.55%), fat (9.64-13.87%), fibre (1.65-2.87%), carbohydrate (60.81-69.85%). In mineral analysis the Zn and Fe were found in good amount. The L*, a* and b* values of the all composite flour cookies was varied with storage period under the room temperature. L* and a* index decreased with substitution level but b* index increased. During the storage period the microbial growth was detected for the stored samples due to the increment of the moisture. The bacteria grew easily but the increase value of the TPC and YMC is within the safe limit (105 cfu/g for bakery products). Our findings showed that on the basis of sensorial analysis the overall acceptability of composite flour cookies and granola bar was decreased with storage period but as per composition of flours in cookies and granola bar, the T3 composition in cookies and the T2 composition of bar had highest score and were more acceptable by the panel. The significant increase of protein, fiber and minerals was observed in the products, which are useful for health and useful in avoiding certain diseases and mall nutrition.ThesisItem Open Access “Development of ready to eat (RTE) pre-cooked corn grits and their quality evaluation”.(SARDAR VALLABHBHAI PATEL UNIVERSITY OF AGRICULTURE & TECHNOLOGY, MEERUT, 2022) Kumar, Kapil; Singh, Dr. JaivirThe present study was undertaken to develop ready-to eat (RTE) pre-cooked corn kernels grits and their quality analysis. The proximate composition (moisture, protein, fat, fiber, ash, pH etc); hydration characterises, sand roasting characteristics and milling characteristics, quality and yield of corn grits was also analysed. The steps involved cleaning, moisture pre-conditioning, dry conduction heating (sand roasting) and grinding of roasted corn kernels. The effect of these treatments on hardness, alkali spreading value (ASV), hydration behaviour, physico-chemical, milling, granular morphology properties and specific power consumption (SPC) were studied. The hydration characteristics and the development of stress cracks on the corn kernel was also studied by soaking corn kernels in excess water at temperature ranging from 30 to 90°C for 1 to 1440 min. The pre-conditioned corn kernels were roasted at varying roasting process variables viz., moisture content ranging from 14-22%, sand temperature ranging from 160-200°C and roasting time from 30-150 s. The response considered includes hardness. A central composite rotatable design (CCRD) was used to conduct the experiments. A response surface methodology (RSM) was used to analyze and predict the optimum conditions for corn roasting to get maximum hardness. From the results optimum parameters were found as moisture content 19.97 - 176 - (% db), sand temperature 191.89°C and roasting time 103 s, the hardness 7.6 kg and gelatinization alkali score was 7. The maximum grits yield (86.6%) and SPC (0.028 kWh/kg) were found at lower rpm 1648. Although, a significant variation was found in grinding constants with the different mill speed (rpm) and varying sand roasting temperature. Bulk density decreased from 537.86±6.3 to 484.49±5.3 kg/m3 with increase in roasting temperature from 160ºC to 200ºC. The proximate composition (moisture, protein, fat, fiber, ash, carbohydrate and energy) was found in the sand roasted corn kernels grits at 191.89°C roasting temperature and sand roasting time 1.73 minute ranged 11.6±0.15 %, 7.3±0.02 %, 3.9±0.08 %, 0.5±0.01 %, 0.4±0.03 %, 76.3±0.05% and 369.5±0.12 kcal respectively. This study also indicate that corn kernels grits prepared by using dry conduction heating (sand roasting) was nutritionally superior than native (non-roasted) sample with having good keeping quality.
